The Chamber of Cereals (Federation of Egyptian Industries) has called on the Minister of Social Solidarity Ali Moselhi to quickly change the specifications of the wheat purchased by the General Authority for Supply Commodities. It also urged him to re-develop the bakeries producing local bread so that it could be valid for two days. Meanwhile, some experts have welcomed the proposed specifications, while several bakeries have expressed reservations about the idea for development.
The memo submitted by chamber member Mohamed Abdel Fadil proposed to change imported wheat specifications so that such product is Wheat Willing (grade 2 or better) to ensure the production of local bread with good specifications.
The memo, of which Al-Masry Al-Youm got a copy, proposed that the bread should have at least 11.5% of protein at least, 13.5% of moisture at most, at least 24% of gluten and 2% of other materials at most. The bread should be free of insects and fungi.
The memo said current local bread quickly becomes unfit to be eaten due to the high percentage of moisture and incomplete flattening. The memo attributed this to the fact that the program for developing the local bread industry has achieved one single goal by using a single belt conveyor, which only shapes the loaf but does not flatten it. The memo has called for using two belt conveyors in bakeries to flatten bread, pointing out that the cost of introducing the proposed amendment is not high if compared to the returns. The cost of a traditional bakery ranges between LE17,000 and LE20,000, while the cost of a bakery with two belt conveyors is some LE30,000.
The proposed specifications will increase the quality of the flour used in the production of local bread, an official in the public enterprises sector's mills said. However, Mohammad Ali, a member of the Division of Bakeries, has expressed surprise at this proposal, calling on the concerned bodies to save the owners of bakeries from the problems they face.
